Arugula, Roasted Grape, Goat Cheese and Walnut Salad with Vanilla Vinaigrette

Arugula, Roasted Grape, Goat Cheese and Walnut Salad with Vanilla Vinaigrette

Arugula, Roasted Grape, Goat Cheese and Walnut Salad with Vanilla Vinaigrette
This may be your go-to impress salad for family and friends in the cooler months. The fall-inspired, earthy salad was created as the 1st course in The Mystic Meals Under The Moon's October Full Hunter Moon Dinner and Celebratory Moon Ritual event. One of my favorite vinaigrettes tempers the peppery arugula and highlights the sweetness of the grapes.
    Servings
    4people
    Cook Time
    25-30minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    25-30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/2cups red or black grapes
    • 1/2tablespoon olive or coconut oil
    • 1/2teaspoon sea salt and ground black pepper, divided
    • 1 shallot, peeled
    • 1/4cup canola or grape seed oil
    • 1teaspoon vanilla extract
    • 2 1/2tablespoon apple cider vinegar
    • 2tablespoon honey
    • 4cups arugula greens
    • 1/2cup chopped walnuts, toasted
    • 4ounces goat cheese, either sliced into 1 ounce slices and then sliced in half or crumbled
    • 2 medium cooked (or raw) beets, peeled and thinly sliced
    Instructions
    1. Preheat oven to 425 degrees F.
    2. Arrange grapes in a single layer on a baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon each sea salt and black pepper. Roast until the skins are slightly crisp but the grapes are still soft and juicy inside, about 20-30 minutes. Remove from oven and set aside.
    3. In a blender or food processor, blend the shallot with 1/4 teaspoon each sea salt and black pepper and the following 4 ingredients (through honey). Set aside.
    4. To assemble salad: In a large salad bowl combine the arugula and beets, top with the grapes, walnuts and goat cheese . Divide evenly and serve on individual plates. Serve with the vanilla vinaigrette.
    Recipe Notes

    While I love all of these ingredients together, the simplest form of the salad can deconstruct down to just the arugula, grapes and walnuts with the vanilla vinaigrette.

    Make this a protein-rich salad by adding stips of roasted pork tenderloin or broiled steak.

     

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